Pasta With Tuna Arugula And Red Pepper Recipes

PASTA WITH TUNA SAUCE

Steps:

• In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
• While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
• Toss pasta with sauce, and serve.

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
• While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
• Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
• Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.

TUNA AND PEPPER PASTA

Steps:

• Halve and de-seed the peppers. Place on an oiled baking sheet and cook at 180c/gas mark 6 until the skins have wrinkled and are beginning to blacken. When the peppers have cooled enough to handle, remove the skins and chop into bite size pieces.
• Place the peppers in a bowl with the olives.
• Cook the pasta in boiling salted water to which a splash of olive has been added.
• Whilst the pasta is cooking, drain the tuna and add to the bowl with the peppers and olives, roughly forking it through.
• When the pasta is almost cooked, heat the tuna and pepper mixture through in the microwave for 1/12 - 2 mins, stirring halfway through.
• Drain the pasta and return to the pan. Tip the tuna mixture into the pasta and stir to combine.
• Divide between 2 warm pasta bowls and scatter with the parmesan. Finally, sprinkle over the parsley.
• Serve with garlic bread.

BLOND PUTTANESCA (LINGUINE WITH TUNA ARUGULA AND CAPERS)

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
• While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
• Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
• Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.

PASTA WITH TUNA, ARUGULA, AND RED PEPPER

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and boil until al dente. While the pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and red pepper flakes and cook until garlic is fragrant and sizzling. Add tuna and shred it with a fork. Season with salt. Keep warm over low heat. Just before the pasta is ready, set aside 1 cup of pasta water. Drain pasta and return it to the warm pot set over moderate heat. Add the arugula and the tuna mixture to the pasta in the pasta pot. Toss everything together, moistening with some of the reserved pasta water. Serve immediately.